Greetings to the Hive!
I recently started a gallon of the 4 Week Cyser recipe located here:
http://www.gotmead.com/forum/showthread.php?t=7449&highlight=quick+cyser&page=4
I followed the recipe except for the stabilization additions. The recipe states to cold crash the cyser for 2-3 days once it reaches an SG of 1.017. Afterwards add 1 ½ tsp Sorbistate K and 1 crushed Campden tab.
I didn’t have those ingredients so instead I added ½ tsp potassium sorbate and 1/16 tsp potassium metabisulphite.
Per the recipe’s instructions I then left the carboy at room temperature (with the intent to let it clear for 3 weeks). I had to go out of town on a business trip for 2 ½ days. When I returned things were happily fermenting away again as if I never attempted to stabilize it.
Did I not add enough stabilizers or perhaps the wrong ones? Perhaps the stabilizers need more time?
To buy me some time I promptly put the carboy back in the fridge and typed up this post.
Looking for help,
Paul
I recently started a gallon of the 4 Week Cyser recipe located here:
http://www.gotmead.com/forum/showthread.php?t=7449&highlight=quick+cyser&page=4
I followed the recipe except for the stabilization additions. The recipe states to cold crash the cyser for 2-3 days once it reaches an SG of 1.017. Afterwards add 1 ½ tsp Sorbistate K and 1 crushed Campden tab.
I didn’t have those ingredients so instead I added ½ tsp potassium sorbate and 1/16 tsp potassium metabisulphite.
Per the recipe’s instructions I then left the carboy at room temperature (with the intent to let it clear for 3 weeks). I had to go out of town on a business trip for 2 ½ days. When I returned things were happily fermenting away again as if I never attempted to stabilize it.
Did I not add enough stabilizers or perhaps the wrong ones? Perhaps the stabilizers need more time?
To buy me some time I promptly put the carboy back in the fridge and typed up this post.
Looking for help,
Paul
